Tag: indian recipes
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Today’s recipe is ‘Moong Dal Samosa’. Samosa is a deep-fried or baked snack with savoury filling. In India, you will get variety of samosa. This one which I am sharing today with you all is spiced moong dal and onion filling one. I am using samosa patti to prepare my samosa to reduce the difficulty level and time duration of the recipe.

Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.

Sabudana Vada

Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes. Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi everyone ! Today’s recipe is ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi

Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

Few things that you should keep in mind when preparing this dish:

Soaking time of sabudana/ Pearl tapioca varies according to its variety.

For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.

If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.

Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.

Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.

I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi Everyone ! Today’s recipe is ‘Shami Kabab’ . This is one of the most popular snack recipe of non veg in Indian sub-continent. Kababs (mutton) are prepared from mutton/meat. Shami kababs are served with lemon wedges and onion slices along with chutney. You can also serve it as an appetizer to your guests. In our family we have it with chapatis/parathas/naan. Let’s get started with this delicious recipe.

Shami Kabab

I am going to prepare shami kababs here in two ways. In first way, I am going to add finely chopped coriander leaves, onion and green chillies in the kabab. In second way, I am going to grind all the veggies with kabab masala. You can keep kabab mix for at least two-three days in refrigerator.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hello Everyone ! Today’s recipe is ‘Mirchi Thecha’. It is a very popular authentic maharashtrian green chilli garlic chutney. Traditionally, thecha is served with bajra roti or jawar roti. In this recipe I have used green chillies, garlic and coriander as my main ingredients. Thecha can be prepared in many different ways, some people use peanuts, some only prepare it with chillies and garlic. Kolhapuri thecha is another version of thecha which is prepared by using dry red chillies.

Mirchi Thecha

This recipe is shared by my mother’s friend, aunty is from Kolhapur, so this recipe is an authentic one. For all those who love very spicy food this one is for you all. Thecha is a very spicy dish, which is prepared in mortar and pestle (khal batta/sil batta). If you do not have mortar at home, use grinder but grind only for 4-5 seconds.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi everyone ! Today’s recipe is ‘Butter Naan’. Now try delicious and soft butter naan at home. Serve these soft breads with rich veg or non-veg dish. You can prepare it when you want to give home-made food a restaurant style touch. I am preparing naan with maida/all purpose flour, for healthier option you can try it with whole wheat flour.

Butter Naan

Traditionally naans are prepared in clay ovens, I have prepared it in an electric oven. If preparing at home you can also use tava. To prepare naan at home all you need to do is to follow steps.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi everyone ! Today’s recipe is ‘Matar DalVada’. It is a tea time snack recipe which can be enjoyed with family and friends. This one is again from my mother’s biggest collection of recipes. Enjoy this delicious recipe as an evening snack with a cup of tea or coffee. It can be served with chutney or ketchup. Try this easy and tempting recipe at home and do let me know how it was.

Matar Dal Vada

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 6

Duration: 4 hrs (prep time) + 15 mins (cook time)

Ingredients for Matar Dal Vada

Matar Dal (dried split pea lentil)

1 cup

Green chillies

6

Onion (finely chopped)

2 medium size

Ginger (finely chopped)

1"

Coriander leaves (chopped)

2 tbsp

Curry leaves (chopped)

7-8 leaves

Cumin seeds

1 tsp

Red chillies flakes

1/2 tsp (heaped)

Garam masala powder

1/4 tsp

Salt

as per taste

Oil

for deep frying

Procedure for Matar Dal Vada

Wash and soak split matar dal for at least 4 hrs.

Grind matar dal in a coarse paste, use very small amount of water if required for grinding.